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The Smoked White Bean Hummus compliments the Corriander Cured Beef adding a subtle smokey flavor.

• 4 cups cooked white northern beans
• 1/2 cup water
• 1/3 cup 2% milk
• 5 cloves roasted garlic cloves
• 1/4 cup canola or grape seed oil
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 1/8 teaspoon cayenne
• 1 teaspoon sugar

Set up a quick smoker with a heavy bottom pot large enough for a strainer or colander to just set inside but still have good clearance from the bottom. Place a few wood chips in some foil ( to protect the bottom of your pot) and place in the bottom of the pot. Put over high flame until wood chips begin to smoke.

Place cooked beans in strainer or colander and insert into pot. Cover with foil, and smoke for about three minutes. The beans should just barely get a little color from the smoke.

Remove beans and allow to cool.

Combine beans and remaining ingredients in a food processor and blend until smooth.

View The Blacksmith Restaurant videos on YouTube. Thanks to Hans at Bluescreen Video & Film for video production.